Egg Croquettes

"A thrifty way to use up those Easter eggs. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
 
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Ready In:
20mins
Ingredients:
9
Serves:
6
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ingredients

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 34 cup milk
  • 12 teaspoon salt
  • 1 dash paprika
  • 4 eggs, hard-cooked
  • cracker crumb
  • 1 egg, slightly beaten
  • oil (for frying)
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directions

  • Peel and chop hard-boiled eggs.
  • Melt butter in a double boiler; add flour and stir until blended.
  • Add milk and seasonings; cook until mixture is thickened.
  • Remove from heat and add hard-cooked eggs.
  • Set aside to cool.
  • Preheat oil to 365°F.
  • When cold, shape egg mixture into croquettes; roll in cracker crumbs, dip in egg and again in crumbs.
  • Fry in fat until golden (approximately 5 minutes).

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